Chinese Coconut Cake

Chinese Dim Sum Coconut Crisp

Crisp Ingredients: Butter 90g Powdered Sugar or Caster Sugar 20g Low Flour 230g Milk 60g

Coconut Filling: Coconut Oil or Butter 70g Powdered Sugar 35g Grated Coconut 100g Powdered Milk 35g Milk 40 Eggs 1

Methods:

1.Melt the butter and sugar powder in a bowl over water, then add the low flour and mix well. Add milk and knead into a ball, cover with plastic wrap and refrigerate for half an hour, then remove and knead well. Divide into 12 equal portions and set aside

2. While the dough is chilling, make the coconut filling. Melt coconut oil and powdered sugar in a bowl over water, add coconut, milk powder and egg mixture and mix well. Divide into 12 equal parts (if too sticky, refrigerate and then operate) and knead into a ball and put it in the freezer for a while, slightly harder than the package

3. Take a small dough, flatten or roll it into a round ball of coconut. Use the tiger's mouth to push upward and then pinch tightly to close the round, will close the mouth face down into the baking dish. Brush the top with egg yolk mixture and sprinkle with sesame seeds

4. Bake in the middle of a preheated oven at 180° for about 20 minutes. Evenly heated out of the color is perfect

Specific baking temperature and time need to be adjusted according to the flexibility of their own oven